Duck Tacos – Duck Confit Tacos with Orange Cherry Salsa

This post is sponsored by LA VICTORIA® Brand but the content and opinions expressed here are my own.

100 Years of Flavor Seekers

We love bold flavors in our home. The LA VICTORIA® Brand is inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast, which is a popular brand of flavors for us. Since 1917, the iconic flavors of the LA VICTORIA® Brand have helped celebrate the creative culinary spirit of the West Coast. This year, LA VICTORIA is celebrating their 100th anniversary. Flavor Seekers like myself are enjoying West Coast 100-year dinner events to celebrate the spirit of seeking out new flavor experiences. These delightful Duck Tacos with Duck Confit and Orange Cherry Salsa are a bold flavor that are part of the experiential dinner events celebrating the 100th Year of LA VICTORIA® Brand!

Created for LA VICTORIA® Brand by Chef Gustavo Romero in celebration of 100 Years of LA VICTORIA® Brand, Duck Confit Tacos with Orange Cherry Salsa are a bold, vibrant explosion of flavor in your mouth. My family LOVED this duck taco when I made them for dinner this week. Orange-cherry salsa is going to be our new go-to salsa. The flavor was to die for, it was refreshing, and it was so easy to make. I fractured my wrist at a 5k obstacle course the week before and my 12- and 14-year olds did all of the prep for our Duck Confit Tacos with Orange Cherry Salsa.

Chef Romero reimagined the simple taco recipe with this modern Mexican interpretation: succulent duck confit on a bed of jicama tortilla and avocado mousse all topped with an orange-cherry salsa. He didn't miss the mark. It's so incredible.

LA VICTORIA® Brand makes salsas and sauces inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast. For the celebration, dinners with 100 people per location held in four West Coast cities: San Diego, Los Angeles, San Francisco, and Portland. Each dinner will showcase and celebrate the flavors of a different local chef and recipe (specific to west coast)

Putting it all Together: In a hot sauté pan with a little oil add duck confit and stir until hot, add Mexican marinade and set a side. Using a mandolin or a slicer, slice jicama into a thin slices. Set slices in a presentation plate. With a small spatula, smear avocado mousse into a jicama tortillas. Place hot duck confit on top of the avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.

Jana

Jana Seitzer is a full-time mom to 4 amazing kids, wife, writer, photographer, marketer, designer, and social media maven. She loves to travel all over the world—solo and with her family—and tell stories about her travel adventures, adventures that often involve a glass of wine.